Sweet and Savory Roasted Orange Chicken is a bold, flavorful dish that combines the brightness of fresh citrus with the deep, comforting notes of soy, garlic, and honey. The chicken roasts until golden and juicy, while the orange glaze caramelizes into a sticky coating that’s both sweet and savory. It’s a simple yet elegant meal that brings a burst of flavor to the table.
Why You’ll Love This Recipe
I love this recipe because it takes basic ingredients and turns them into something memorable. The fresh orange juice gives the sauce natural sweetness and a tangy lift, while the soy sauce and garlic bring umami depth. It’s easy enough for a weeknight but special enough for a dinner party. Plus, the oven does most of the work—no complicated steps or constant babysitting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Bone-in, skin-on chicken thighs or drumsticks
-
Fresh orange juice
-
Orange zest
-
Soy sauce
-
Honey
-
Garlic cloves, minced
-
Fresh ginger, grated (optional)
-
Olive oil or sesame oil
-
Salt and black pepper
-
Red pepper flakes (optional, for heat)
-
Sliced oranges and fresh herbs (for garnish, optional)
Directions
-
I preheat the oven to 400°F (200°C).
-
I pat the chicken dry and season it with salt and pepper.
-
In a small bowl, I whisk together orange juice, orange zest, soy sauce, honey, garlic, ginger, oil, and red pepper flakes.
-
I place the chicken in a baking dish or cast iron skillet and pour the orange mixture over the top, turning the pieces to coat them well.
-
I roast the chicken for about 40–45 minutes, basting once or twice with the sauce from the pan, until the skin is golden and the meat is cooked through (165°F internal temperature).
-
If I want a thicker glaze, I remove the chicken and simmer the pan juices on the stove until reduced.
-
I garnish with fresh orange slices and herbs like parsley or cilantro before serving.
Servings and timing
This recipe serves 4.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Variations
-
I add a splash of rice vinegar for extra tang.
-
I toss in sliced onions or bell peppers to roast alongside the chicken.
-
I use boneless chicken thighs for a quicker cook time (about 30–35 minutes).
-
I swap soy sauce for tamari to make it gluten-free.
-
I add a tablespoon of Dijon mustard for extra depth in the glaze.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken in a 350°F (175°C) oven until heated through, or gently in a skillet with a splash of water or extra sauce to keep it moist. The glaze thickens even more after chilling, making the leftovers extra flavorful.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but I keep an eye on the timing—breasts cook faster and can dry out. I prefer thighs for juiciness and flavor.
Can I make this dish ahead of time?
I prep the marinade and even coat the chicken ahead, then refrigerate for a few hours or overnight. I bake it fresh when ready to serve.
What kind of orange juice is best?
I use freshly squeezed for the brightest flavor, but good-quality store-bought juice works in a pinch. I avoid anything with added sugar.
Can I cook this on the stovetop?
Yes, I sear the chicken skin-side down in a skillet, then pour in the sauce and simmer covered until fully cooked, about 25–30 minutes.
Is this dish spicy?
Only if I add red pepper flakes. It’s easy to adjust the heat level or leave it out completely for a milder version.
Conclusion
Sweet and Savory Roasted Orange Chicken is a vibrant, flavorful dish that’s both simple and special. I love the way the citrus glaze caramelizes over tender chicken, creating a balanced blend of sweetness, saltiness, and spice. Whether I serve it with rice, roasted vegetables, or a crisp salad, it’s a dish that always brings warmth and brightness to the table.
Print
Sweet and Savory Roasted Orange Chicken
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-Inspired
- Diet: Halal
Description
Sweet and Savory Roasted Orange Chicken features juicy, golden chicken thighs roasted in a bright, sticky glaze of orange juice, soy sauce, honey, and garlic. It’s a bold and flavorful dish that’s both comforting and elegant.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs or drumsticks
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1/4 cup soy sauce
- 3 tbsp honey
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger (optional)
- 1 tbsp olive oil or sesame oil
- Salt and black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Sliced oranges and fresh herbs (for garnish, optional)
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken dry and season with salt and pepper.
- In a bowl, whisk orange juice, zest, soy sauce, honey, garlic, ginger, oil, and red pepper flakes.
- Place chicken in a baking dish or skillet and pour sauce over, turning to coat.
- Roast for 40–45 minutes, basting once or twice, until golden and internal temp reaches 165°F (74°C).
- Optional: Remove chicken and simmer pan juices on stove to reduce into a glaze.
- Garnish with orange slices and herbs before serving.
Notes
- Add rice vinegar or Dijon mustard for added tang and depth.
- Roast sliced onions or bell peppers alongside the chicken.
- Use boneless thighs for a quicker cook (30–35 minutes).
- Substitute tamari for a gluten-free option.
- Use freshly squeezed orange juice for best flavor.
Nutrition
- Serving Size: 1 chicken thigh with glaze
- Calories: 360
- Sugar: 12g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 110mg
